Watermelon Mojito Cupcakes Recipe

These Watermelon Mojito Cupcakes are a fun, festive way to celebrate summer. Chocolate chips added to the batter look like seeds and fresh watermelon puree gives the batter a hint of watermelon flavor. Topped off with a mint-flavored frosting.

Prep Time20

Cook Time20

Total Time40

Course: Cupcakes

Cuisine: American

Servings:

Author: Christin Mahrlig

Equipment

Ingredients

Cupcake

1 box white cake mix
1 1/4 cups watermelon puree made from putting about 2 1/2 cups diced watermelon in blender
3 egg whites
1/3 cup vegetable oil
1 tablespoon light rum
20-30 drops red food coloring
2/3 cup mini chocolate chips

Frosting

1/2 cup butter, softened
4 ounces cream cheese, softened
1/4 teaspoon rum extract
1/2 teaspoon peppermint extract
3 cups powdered sugar
20 drops green food coloring
1 tablespoon milk

Instructions

Preheat oven to 350 degrees and line 18 muffin cups with cupcake liners.
Using an electric mixer, beat cake mix, watermelon puree, egg whites, vegetable oil, and rum on low speed until mixed together. Increase to medium speed for 2 minutes. Turn back to low speed and add in red food coloring. Stir in chocolate chips.
Divide batter between muffin cups and bake 16-20 minutes, until a toothpick inserted in the center comes out clean. Let cool.
To make frosting, beat butter and cream cheese with an electric mixer until smooth. Add extracts.
With mixer on low, gradually add in powdered sugar. Turn mixer to high and beat until smooth.
Turn back to low-speed and add green food coloring and milk. Turn to medium speed just long enough to get food coloring mixed in well.
Frost cupcakes using an offset spatula or pastry bag.

Nutrition